Apple Pie Rugelach

Name: Apple Pie Rugelach
Prep time: 90 min
Cook time: 33 min
Total time: 123 min
Yield: 64 servings
Cuisine: Jewish
Ingredients: unsalted butter at room temperature; 1 cream cheese at room temperature; all-purpose flour; kosher salt; dried apples finely chopped; walnuts finely chopped; packed brown sugar; granulated sugar; ground cinnamon; apple jelly; Confectioners’ sugar for dusting

Apple Pie Rugelach

Cuisine:Jewish

Course:Dessert

1h prep 33m cook 2h ready

A Jewish pastry with a cream cheese dough, filled with dried apples, walnuts, and apple jelly, spiced with cinnamon. These rugelach are warm and reminiscent of fall.

Nutrition (per serving, estimated)

Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).

Energy

66 cal

Protein

0.49 g

Carbohydrate

7.42 g

Fiber

0.24 g

Sugars

5.63 g

Sodium

2.23 mg

Total fat

4 g

Saturated fat

1.94 g

Monounsaturated fat

0.99 g

Polyunsaturated fat

0.86 g

Vitamins & minerals

Calcium: 5.64 mg
Iron: 0.17 mg
Magnesium: 3.31 mg
Phosphorus: 8.92 mg
Potassium: 15.5 mg
Zinc: 0.07 mg

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

all-purpose flour
kosher salt
packed brown sugar
granulated sugar
ground cinnamon
apple jelly

Prepare

unsalted butter, at room temperature
1 cream cheese, at room temperature
dried apples, finely chopped
walnuts, finely chopped
Confectioners’ sugar, for dusting

Let's Cook

Step 1.

Using an electric mixer, beat 1 cup (2 sticks) unsalted butter and 1 (8-ounce) package cream cheese in a large bowl on medium speed until creamy, about 3 minutes. Reduce speed to low and beat in 2 cups all-purpose flour and ½ teaspoon kosher salt until just incorporated. Divide dough into 4 equal portions; flatten each into a disk. Wrap each disk in plastic wrap and refrigerate for at least 4 hours or overnight.
Step 2.

Heat oven to 350°F. Line 2 large baking sheets with parchment paper.
Step 3.

In a medium bowl, combine 4 ounces finely chopped dried apples (1½ cups), ½ cup finely chopped walnuts, and ¼ cup packed brown sugar; set aside.
Step 4.

In a small bowl, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon. Sprinkle a work surface with 2 tablespoons of the cinnamon sugar. Place a disk of dough on top of the cinnamon sugar, then turn over to coat both sides. Roll dough into a 10-inch round, turning over a few times and sprinkling with 2 more tablespoons cinnamon sugar to coat both sides.
Step 5.

Spread top of the round with 3 tablespoons apple jelly, then sprinkle with ½ cup of the apple-walnut filling, leaving a ½-inch border around the edge. Using a knife, cut dough into 16 equal wedges. Starting at the wide end, roll up each wedge jelly-roll fashion. Place rugelach onto prepared baking sheets, point side down, spacing them 1 inch apart.
Step 6.

Bake until browned and cooked through, 30 to 33 minutes. Immediately transfer to a cooling rack to cool completely. Repeat with remaining dough, cinnamon sugar, jelly, and filling. Store cookies in airtight containers at room temperature for up to a week or in the freezer for up to 3 months. Dust with confectioners’ sugar before serving.